Monday , September 18 2017
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The Great Outdoors: French onion soup

French Onion Soup.


  • 1/4 cup unsalted butter
  • 6 yellow onions, sliced about 1/8 inch thick
  • 1 Tbsp. brown sugar 2 Tbsp. balsamic vinegar
  • 3 Tbsp. flour 1 bottle beer or 1 cup dry white wine
  • 8 cups good-quality beef stock
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. dried thyme 1 tsp. salt
  • 1 bay leaf
  • 6-8 pieces French bread, sliced about 1-1/2” inch thick
  • 6-8 slices Swiss or Gruyere cheese
  • 1/2  cup grated Parmesan cheese

Combine butter, onions, brown sugar and balsamic in a slow cooker, cover and cook for 1 hour on high. Add flour and cook for 3 minutes, stirring occasionally. Add beer or wine, scraping any bits from bottom and side of slow cooker. Add stock, pepper, thyme, salt and bay leaf and cook on low for 8-10 hours.

To serve, preheat oven to 350 degrees and lightly toast bread slices. Increase heat to 450 degrees and place ovenproof bowls on a baking sheet. Ladle soup into bowls and top with toasted bread followed by Swiss and a sprinkle of Parmesan. Bake until cheese is melted and bubbly, about 10 minutes. Makes 6-8 servings.

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About Rebecca Smith

Rebecca Smith is a Wisconsin native currently living in Illinois with her husband, Eric, and two dogs, Maggie and Grace. She enjoys hiking, biking, kayaking and, of course, camping in cabins and park models.

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